Name: Merlan en Raïto (Whiting in a Provençal Red-Wine Sauce)
Yield: Serves Four
Cuisine: France
Ingredients: 2 tbs olive oil; 1 large whiting of 1 kg (2¼ lb); 1 bay leaf; capers; ½ litre (17½ fl oz) red wine; 3 tbs olive oil; flour; pepper and salt; 2 cloves garlic; 1 tbs tomato purée; 1 onion, finely chopped or more; 1 sprig each of thyme and parsley, tied together in a bouquet; 2 tbs flour

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

Raïto is a sauce which according to tradition was brought to Marseille (the ancient Massilia) by the Phoenicians.

Ingredients

For the Raïto

1 onion, finely chopped or more
2 tbs flour
2 tbs

Europe
France
Fish course
Pescatarian
Mediterranean

Method

It is best to begin with the preparation of the raïto. Heat 2 tablespoonfuls of olive oil in a casserole, and then lightly colour the onion in this. Add the flour and work it in, then the red wine and an equal, or almost equal, quantity of boiling water. Bring the whole to the boil. Add the remainin